Cornbread Wedges

  • Prep 10 min
  • Total 30 min
  • Servings 8

Ingredients

2
pouches (6.5 oz each) Betty Crocker™ cornbread & muffin mix
2/3
cup milk
1/4
cup margarine or butter, melted
2
eggs
4
medium green onions, chopped (1/4 cup)

Steps

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  • 1
    Heat oven to 400°F. Grease divided scone pan with shortening. Make muffin mixes as directed on pouch, using milk, margarine and eggs. Stir in onions. Spoon evenly into each wedge of pan.
  • 2
    Bake 15 to 17 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm.

Notes









Tips

Expert Tips

  • Add some variety to your corn muffins! Skip the onions, and add one of the following: 3/4 cup shredded Cheddar cheese, 1/2 cup whole kernel corn or 1/3 cup chopped bell pepper.
  • Look for the divided scone pan at kitchen specialty stores.
  • Serve a special butter with cornbread. Beat 1/2 cup softened butter with a couple tablespoons of grated Parmesan cheese and a tablespoon of chopped fresh herbs such as basil leaves.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
70
% Daily Value
Total Fat
8 g
Saturated Fat
4 g
Cholesterol
70 mg
Sodium
230 mg
Potassium
60 mg
Total Carbohydrate
20 g
Dietary Fiber
0g
Protein
4 g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Starch; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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